What are the responsibilities and job description for the Food Prep Associate - I position at Shyft6?
Prep I position is to be responsible for the accurate and efficient processing of ingredients for
Production utilization. May be required to perform any additional responsibilities assigned by
leadership. In the event of absence, the position will be filled by another adequately trained Prep I staff
member.
Duties/Responsibilities
• Responsible for accurate and efficient processing of items, including bulk ingredient breakdown,
weighing and labeling, to recipe and SOP specific requirements.
• Responsible for minimizing/eliminating the possibility of foreign material introduction into any
products while prepping
• Responsible for minimizing/eliminating waste while prepping.
• Responsible for accurately documenting lot numbers, weights and labeling products correctly to
ensure inventory accuracy and allocation of materials.
• Accountable for individual KPI’s (Key Performance Indicators).
• Responsible for working efficiently and in an organized and clean manner following clean -as-
you-go.
• Safely operated manual and/or electric pallet jacks. (Plant Certification).
• Safely operate equipment as needed.
• Safely use knives to open packaging as needed.
• Attend Training that is made available in relation to job description
• Ability to train new staff within the department if needed
• Other responsibilities w/ similar skill and work conditions as assigned.
Responsibilities for Food Safety
• Responsible for completing required paperwork accurately and honestly as applicable.
• Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard
Operating Procedures) and all Food and Employee Safety policies.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities, and individuals.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical
Control Point) and adhere to approved HACCP plan(s).
Requirements
Required Skills/Abilities
• Basic Mathematical Skills - Ability to add, subtract, multiply, and divide in all units of measure,
using whole numbers, common fractions, and decimals.
• Written and verbal communication skills. English required.
• Basic time management skills
• Basic organizational skills.
• Basic computer skills
• Ability to multitask.
• Ability to prioritize tasks
• Ability to work independently in specific “work zone”
• Ability to function well in a high-paced and at times stressful environment
Education and/or Experience
• High school education; or equivalent combination of education and experience.
Certificates, Licenses, Registrations
• No specified requirements.
Physical Requirements
• The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Reasonable
accommodation may be made to enable individuals with disabilities to perform the essential
functions.
• Cold Temperatures: >38 F Process Area/Coolers
• While performing the duties of this Job, the employee is regularly required to stand; walk; use
hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is
occasionally required to stoop, kneel, crouch, or crawl and taste or smell. The employee must
regularly lift and /or move up to 50 pounds.
Work Environment
• The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodation
may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this Job, the employee is regularly exposed to cold, wet and/or
humid conditions. The employee is frequently exposed to moving mechanical parts. The noise
level in the work environment is usually moderate.
Salary : $1 - $16